Pasta Alla Zozzona is a rich and indulgent Roman dish that brings together the best elements of Italy’s most beloved classics. Combining guanciale, Italian sausage, and a silky tomato-based sauce enriched with egg yolks and Pecorino Romano, this pasta delivers deep flavor in every bite. The name “zozzona” loosely translates to “the messy one,” a playful nod to the dish’s bold, comforting mixture of ingredients.
Ingredients
- 3 tablespoons extra-virgin olive oil, or as needed
- 2 cloves garlic, finely minced
- 5 ounces pancetta, chopped
- 1 pound mild Italian sausage
- 26 ounces marinara sauce or meat pasta sauce
- 1 tablespoon sea salt, plus more to taste
- 8 ounces rigatoni pasta
- 3 large egg yolks
- 4 tablespoons pecorino Romano cheese, plus more for serving
- freshly ground black pepper to taste
- fresh basil, for garnish
Instructions
- Gather all ingredients.
- Heat olive oil in a pan over medium heat, add onion, and cook until golden, about 7 minutes. Add garlic and pancetta, and cook until pancetta is crispy, about 2 minutes. Add sausage; cook and stir until browned, about 5 minutes, adding additional olive oil as needed.
- Add marinara, stir, and cook for 15 minutes. Add salt, reduce heat to low, and simmer for 10 minutes more.
- Bring a large pot of water to a boil with a generous tablespoon of sea salt. Add rigatoni; cook until tender with a bite, about 13 minutes. Reserve a mug of pasta water, drain pasta, and keep warm.
- Meanwhile, whisk egg yolks in a bowl; add pecorino Romano and whisk until thick. Season with black pepper, and add a bit of reserved pasta water to loosen the egg sauce.
- Slowly whisk egg sauce into meat sauce.
- Stir sauce into rigatoni; taste, and finish with more cheese, salt, and black pepper. Garnish with fresh basil.